There is a guy on our crew (EJ) who can cook. Shortly after he joined our crew, there was this "Gourmet Raft-Up" event. Plan was for all the participating boats to prepare an appetizer, a main course, and a dessert with prizes going for best in each category and best overall. EJ signed on for the event and volunteered to do the cooking/provisioning.

Turns out EJ has a BS in culinary arts from the Culinary Institute of America. He prepared an amazing seared tuna appetizer, braised short ribs main dish, and a goat cheese cheese cake with pumpkin compote. It was incredible what he did on our two-burner stove/oven.

Needless to say, we walked away with most of the prizes.

EJ gets invited to all our longer distance cruises...

So, my standards for a "good cook" are now unreasonably high. Being able to fry up some Spam doesn't cut it.

That idea of bringing spices is interesting, that you you know you can make make the secrete sauce.

OK I'll bite (figuratively) what do you do to spice up Broccoli?

I like Thai too, we have a restaurant down the street and like their food.

I have been using Madhur Jaffrey's "Indian Cooking" book for about 20 years now. I suppose I am partial to Indian cuisine.
http://www.amazon.com/Madhur-Jaffrey-Indian-Cooking/dp/0764156497
While there is not a specific recipe for broccoli in her book I would substitute broccoli for cabbage or cauliflower in any recipe.
Indian food is great for those who wish to eat less meat.

The recipe I would use for broccoli is for the dish "cabbage with peas". The only exotic spices you would need are: whole cumin seeds, turmeric, garam masala and green chilies (optional). You could substitute your favorite curry powder for the garam masala and green chilies.

The crux of this recipe involves heating up oil in the pan until hot. Toss in 1 tbsp of cumin seeds, a few bay leaves and allow to brown for about 1 minute.
At this point add vegetables, 1 tsp (or more) turmeric and cayenne (if using), lower heat and cover until tender (5 minutes). Add green chili, salt, sugar; stir to mix. Cover and cook on low heat another 2-3 minutes. Remove cover and sprinkle with garam masala.

This recipe would still taste good if you only used whole cumin seeds, turmeric and cayenne and added finely chopped garlic and/or shallot.

Great plain or with rice. Cook time < 15 minutes. Prep time: minimal.

I bring my own spices because you can't find garam masala, cumin seeds, green chilis and even turmeric in most "white bread" US supermarkets.

There's been times I'd have been heartily grateful for a good fried spam sandwich on fresh white bread with kosher pickle, but probably not more than once or twice a year.
If all you got is canned meat probably good to have a cook that's dealt with it before.

When I used to work on the Harbor Tug in Pensacola, FL we never knew when we would be called out for an overnight emergency. Since most of our trips were just for a couple hours the boat was not kept provisioned except for some spam, noodles and oilive oil. It's better than nothing.
As for being able to say you can cook, I agree with the previous posters, you need to be able to plan and prepare menu.

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